Corrected on 01/05/2016. Upon recheck the ambiant air of the cooler was at 35 degrees and below. A service repair person came to the establishment and cleaned the unit. Owner stated that they were making adjustments to the unit to prevent the flour from accumulating in the fan. It is highly recommeneded that a temperature log is kept to ensure unit is keeping foods 41 degrees or below.
All recheck fees will apply.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Corrected on 01/05/2016. Upon recheck the ambiant air of the cooler was at 35 degrees and below. A service repair person came to the establishment and cleaned the unit. Owner stated that they were making adjustments to the unit to prevent the flour from accumulating in the fan. It is highly recommeneded that a temperature log is kept to ensure unit is keeping foods 41 degrees or below.
All recheck fees will apply.
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1/5/2016 | 1st Recheck | |
Approximatly half of the staff are food handler certified while the others were not.
Sanitizer solution is Cl- for both dishwasher and sanitizer buckets. The dishwasher is at 50ppm while the sanitizer buckets are at 100ppm.
Frozen foods frozen
HACCP: Discussed temperature logs.
A routine inspection was conducted in junction with a food bourne illness complaint, FBI 16-0002. Complaintant stated that fried chicken wings very red and pink. Upon inspection manager stated that chicken wings are cooked based on their recipe. The recipe states that raw chicken wings are to be cooked in oven downstairs and then placed to cool inside walk in cooler located in basement. A single tray of multiple bags of chicken wings to be served are stored in pizza prep cooler. Before serving chicken wings are reheated in the pizza oven. The pizza prep cooler used to store bags of chicken wings was out of temperature at 46 degrees at the time of inspection. It is recommened that temperatures are recorded during all stages of preparation: during cooking, cooling, and reheating.
- Original container, properly labeled, consumer advisory
Found the spray bottle which contains the truffle oil with no labels.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found cut tomatos, artichoke/cream cheese mix, and cut chicken in prep coolers with no date marking.
All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected by education.
Found the following foods to be out of temperature:
Mozzerella Cheese Chunks: 54 degrees, Cut Tomatos: 47, Fresh Mozzerella:46, Feta: 48, Parmesan: 47, Tomato Sauce: 43.8, Diced chicken: 45, Shredded Cheese: 47, Bacon 46, Sausage 47, Mushrooms 45, Ham: 46, Onions: 50.5, Peppers: 45, Peaches 53, Sliced tomatoes 44, Alfredo Sauce 44, Shredded Cheese: 46, Cut Tomato: 44, Ham: 46, Diced chicken 47: Tomato sauce: 45, Feta Cheese: 44, Mozzerella and Provalone Blend :49, Caesar Blend CHeese: 46, Pulled Pork: 56, Pepperoni: 43, Mushrooms: 46, Red Peppers: 47, Red Peppers: 46, Peaches: 55, Chicken Wings: 46, Bag of bacon: 49, Bag of bacon: 45, Prosceutto:47.
Corrected by discarding and denature food products.
- Food protection during storage, prepartion, display, service, transportation
The following foods were found uncovered in containers on the prep line:
A.) Croutons
B.) Wing sauces
C.) Dry spices/ seasonings
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- In-use food dispensing utensils properly stored.
Found the utensils for the pizza cutting station to be stored in bucket with non-running water.
Found container used to dispense corn meal to be stored inside corn mean with no handle.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Found the dish rack located in the warewashing area to be rusted and chipping.
Found condensation on the bottom interior of the pizza prep cooler.
Found the gaskets on the pizza prep cooler to be torn.
All non-food contact surfaces must be maintained in good repair.
- Critical: Sanitizing concentration
Found the sanitizer bucket solution to be at 50ppm.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean sanitizer solution containing at least 100 parts per million.
- Storage/handling of clean equipment, utensils
Found plates and bowls throughout establishment to be stored with their food contact surfaces exposed.
All plates and bowls should be stored inverted or covered so that the food contact surfaces are protected.
- Single service items properly stored, handled, dispensed
Found box of single service cups stored on floor of basement.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Critical: Water source safe, hot, and cooled under pressure
Found the handwashing sink in warewashing area to be without adequete water pressure.
Water under pressure at the required temperature shall be provided to all fixtures and equipment that use water.
Owner corrected water pressure.
- Plumbing installed and maintained
The floor drain for the dishwasher is slow to drain causing the water to spill onto the floor.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Found the soap dispenser in warewashing area to be in disrepair.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Floors properly constructed, clean, drained
Found floors in warewashing areas to have paint chipping and water pooling.
Found the coving below the dishwashing macing pulling away from the wall.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found ceiling tiles in the mop room to be out of place.
Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.
- No Certified Manager Present
Manager is servsafe certified, not Illinois Food Manager certified.
Certification shall be achieved by successfully completing a Department approved course and monitored examination offered by a testing organization in compliance with the criteria in the IDPH food service code.
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1/4/2016 | Routine | 74 |
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Corrected on 11/18/2015. Upon recheck the cooler was holding at 41, several items were temped at 41. Cook stated that make table is flipped at least two times throughout the shift. A service repair person came to establishment and cleaned unit on two separate occasions. Cook states he will continue to log temperatures of unit.
All recheck fees will apply.
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11/18/2015 | 1st Recheck | |
Sanitizer solution for wiping cloths are Quat. Manager could not provide test strips.
Dishwasher sanitizer solution @50ppm Cl-.
HACCP: Discussed temperature logs with manager.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Found sausage at pizza make station to be at 45 degrees. Table was recently flipped at 2pm.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
Corrected by placing ice in bus tubs and submerging make table containers untill cooler is fixed.
Please document temperatures of cooler for the next week. Delfield cooler unit may be needing to be serviced. Inspector will recheck on or after 11/118/2015.
A recheck fee may apply.
- Food protection during storage, prepartion, display, service, transportation
Found chicken wing sauces being stored uncovered and next to handwashing sink under the soap dispenser.
Corrected by moving sauce tray to other side of pizze make station.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Thermometers, gauges, test kits provided
Found thermometer of walk in refridgeration unit not working properly. The thermometer provided was reading 60 degrees while temperatures taken inside were 45 degrees.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided for convenient use at the sink and be used for frequent checks of water temperature
- Floors properly constructed, clean, drained
Found floors in dish area to be chipping and worn.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained in good repair.
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11/12/2015 | Routine | 91 |
HACCP: lemon / lime quality
- Foods handled with minimal manual contact
Found 4 oz portion cups being used to dispense blue cheese and special pizza sauce. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- Thermometers, gauges, test kits provided
No quat test strips available. Provide quat test strips. A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Single service items properly stored, handled, dispensed
Found single service to go containers stored with food contact surface stored up at pizza area and at outdoor server station. Corrected by inverting food contact surface.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Floors properly constructed, clean, drained
The floor in the dish area has paint that is worn and chipping off. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material. Facility replaced cove base under spray area dish sink but now cove is missing on other side of dish area. Replace cove base. The junctures between walls and floors shall be coved and sealed for floors where water-flush cleaning methods are used.
- Walls, ceilings, and attached equipment, properly constructed, clean
Found holes in ceiling above basement prep table area, due to recent plumbing work. Please patch and repair holes. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Plexiglass wall cover where pizza peels are stored has become warped and flour and ash have accumulated behind glass. Clean and seal glass so that it does not allow dust to accumulate behind glass.
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6/2/2015 | Routine | 94 |
Establishment has not complied with the new food handler rule. All food handlers must have ANSI approved food handler class and certificate.
Manager has taken a CFSSM class but has not yet received a certificate.
HACCP: Date marking
- Original container, properly labeled, consumer advisory
a) •Found prepackaged items without correct labels. Povide labels to the prepacked cheese cake jars and chocolate pudding cups.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- In-use food dispensing utensils properly stored.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Found portion cup in cheese at prep table. Provide spoon with handle. Found food utensils stored in bucket of water.
- Critical: Hands washed, good hygienic practices (observed).
Found unlidded drinks in kitchen. Corrected and spoke to employees.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Wiping cloths clean, used properly, stored
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Found wiping cloths not stored in wiping pail in kitchen area.
- Food contact surfaces of equipment and utensils clean
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred. Please detail the slicer in the basement and clean the floor in the beer cooler.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used. Provide waste cans to handsink by oven and by dish area hand sink.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use. Found dumpster lid open. Corrected by closing lid.
- Floors properly constructed, clean, drained
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth, easily cleanable, durable material. Repaint floor in basement dish area. Replace missing cove base in disharea.
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2/19/2015 | Routine | 85 |
HACCP: Discussed and provided information on Toxic storage. i.e. First Aid Kits
Cold foods cold, frozen foods frozen.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cabinets beneath soda machine are not sealed. Seal with water sealant or paint.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Single service articles not re-used
Single use cup found being used as scoop in bread crumb container.
Re-use of single-service articles is prohibited.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Ceiling tiles missing in downstairs storage room. Replace.
2) Fan covers and ceiling in Walk in cooler were found to be soiled. Maintain clean to ensure food safety.
- Lighting provided as required. Fixtures shielded
Light shield by downstairs mop sink was found to be broken and in disrepair. Replace.
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11/24/2014 | Routine | 95 |
HACCP: Sanitizer concentration. Ensure sanitizer is changed routinely enough to ensure proper levels of concentration are achieved throughout the entire day. Chlorine should read at 50-200 ppm and Quats should read between 200 and 400 ppm.
Cl- sanitizer is used in the dish machine.
Frozen foods were stored frozen.
- Original container, properly labeled, consumer advisory
Trays of roasted chicken and vegetables are stored on a rolling rack in the walk-in cooler without a time of cooling.
Label all cooling potentially hazardous food with the date and time of preparation.
- Food protection during storage, prepartion, display, service, transportation
Various spices and shelf-stable toppings stored in plastic bins next to prep stations with no lid or covering in between peak periods. Cover all foods in between uses and/or during non-peak periods to avoid contamination by dust, condensation, pests, etc.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Cabinets beneath soda machine are not sealed. Seal with water sealant or paint.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Wiping cloths clean, used properly, stored
Multiple wet wiping cloths stored on counters, side of hand sink, mop sink, in between uses. Store dry or in sanitizer solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
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9/15/2014 | Routine | 95 |
HACCP: Discussed proper and routine evaluation of refrigeration temperatures. Provided HACCP bulletin. Currently timers for defrost are 3pm, 7pm, 9pm 12am. Discussed potentially changing times, this can be further discussed with the refrigeration technician.
Chlorine bleach is the sanitizer used in the dish machine.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Cooling cous cous, roasted vegetables, chicken and prepared sauces are not labeled with the time of cooling.
Corrected by labeling and education. Discussed proper cooling procedures. Provided HACCP bulletin.
Label all cooling potentially hazardous food with the date and time of preparation.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The shelving under the coffee/soda shelving area is not sealed.
Seal with water sealant or paint.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Wiping cloths clean, used properly, stored
There were various wet cloths found on the prep counter upstairs, shelving downstairs.
Corrected
- Food contact surfaces of equipment and utensils clean
The shelving n the walk in cooler is heavily soiled. The shelving and interior in the prep cooler upstairs by the mop sink is soiled.
Clean and sanitize all food contact surfaces routinely.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
The counter under the scale in the basement is soiled. The handles of the freezer are soiled.
Clean and sanitize all non food contact surfaces routinely.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Plumbing installed and maintained
There is a leak from the faucet at the three compartment sink.
Repair the faucet to ensure it is properly functioning.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
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4/21/2014 | Routine | 93 |
HACCP: Labeling of spray bottles with toxic/cleaner substances. Proper hand washing.
Cl- Sanitizing: 100 ppm Dish Machine Cl- Sanitizing 100 ppm
- Original container, properly labeled, consumer advisory
Container of flour under pizza table in upstairs kitchen is not labeled. Label all bulk food product when removed from their original container. All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food. Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
Containers of sauces on pizza make table were not covered. Containers of pizza toppings such s cheese and pepperoni stored in Pizza Make table/cooler were not covered. Cover all foods at all times to protect them from possible contamination. Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Wiping cloths clean, used properly, stored
Wet wiping cloths were left on counters in various locations in upstairs kitchen area. Store wet wiping cloths in sanitizing solution in between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Single service items properly stored, handled, dispensed
To go containers under register and check out area were stored with food contact surface facing up and some debris found in them. Store all single service items inverted to protect the food contact surfaces from physical contamination and debris. Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
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11/6/2013 | Routine | 95 |
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